Have you read other posts out there about “THE” perfect bagel??
Well, people have struggled with baking bread and others who are natural bread bakers have struggled with making those perfectly round shaped New York inspired bagels. I am happy to announce that you can get your New York bagel fix.
We made this as a little side for a rather light meal we had last week and it was perfect.
I really can’t describe the warm, loving hug this little package gives you when you take your first bite. It’s fantastic.
The topping mixture is completely reminiscent of that warm, hot out of the oven, early morning bagel (even without the dried onions!) and the cream cheese inside speckled with green onions gets in each and every bite. It’s creamy and worth every calorie (if you are the type to worry about those pesky things…).
These also keep very well in the fridge overnight. Just let them cool off completely then store them in an airtight container or Ziploc bag then gently re-warm them the next morning, if you prefer, and enjoy it just as if it came fresh out of the oven that morning!
I can completely see making these for company – they are very easy to make, the dough can be refrigerated overnight to proof slowly and baked when you want to have them. Your company will not only be impressed but trade their first born for this recipe.
This is simply a show stopper.
You must try this today!
Ingredients: adapted from Momofuku Milk Bar by Christina Tosi
- 8 oz cream cheese (not low fat), softened
- 3 green onions, thinly sliced (or more)
- 1 tsp sugar
- 1/2 tsp Kosher salt PLUS 1/2 tsp (dough) PLUS 3/4 tsp (topping mix)
- 1-3/4 C (225 g) bread flour (you can use all-purpose in a pinch)
- 1/4 packet (1/2 tsp) active dry yeast
- 7/8 C (185 g) room temperature water, no warmer than 110F
- neutral oil
- 1 TBS white sesame seeds
- 2 tsp black sesame seeds (or white if you dont have the black)
- 2 tsp poppy seeds
- 1 TBS dried onions (optional)
- 1/2 tsp onion powder (or up to 1-1/4 tsp if you arent using dried onions)
- 1/4 tsp garlic powder
- 1 egg
Put the cream cheese in a bowl of a stand mixer and beat until fluffy. Add the green onions, sugar & salt, mix until thoroughly combined, taste and mix again, adjusting the seasonings if necessary.
Scoop the cream cheese, using a tablespoon scoop or cookie scoop, into 8 even scoops. Place each scoop on a parchment lined baking sheet or plate then pop in the freezer for at least one hour until the balls are rock hard.
To make the dough, stir together the flour, salt, yeast and water until a shaggy dough forms.
Stir the dough with a wet, wooden spoon until smooth. The dough should look wet but bounce back when prodded. Put the dough in an well-oiled bowl and cover with plastic wrap for at least 45 minutes, until doubled in size.
In the meantime, make the bagel topping mixture with all the seeds and powders.
Preheat the oven to 325F. Punch down and flatten the dough, cut into 8 equal pieces and roll each piece out into a 3-inch circle.
Place a cream cheese ball in the center of each dough circle, pinch and seal the dough around the cream cheese ball then roll in the palms of your hand to make each a “round” ball. Arrange each of these balls about 2 inches apart on a parchment lined baking sheet.
Whisk an egg with about 1/2 tsp of water then coat the tops and sides of each of the balls with the egg wash then sprinkle a generous coating of the bagel topping mixture over each, making sure to get the sides as well but not the bottom.
Bake for about 20-30 minutes until the tops are a deep golden brown and a bit of the cream cheese explodes out of at least one of the bagel bombs. Just scoop the exploded cream cheese up and stuff it back in, or leave it and lick it off before taking a big bite of a warm, perfectly shmeared bagel! Serve warm or keep in the fridge for up to three days.
To re-warm, place in the oven for about 15 minutes or 10-25 seconds on medium heat in the microwave.